Herb Batter Bread

• FOR THE BATTER:
• 2-1/4 teaspoons Active Dry Yeast (1 Packet)
• 1-1/4 cup Sifted All-purpose Flour, Divided
• 1/4 teaspoons Baking Soda
• 2 Tablespoons Granulated Sugar
• 1/2 teaspoons Kosher Salt
• 2 Tablespoons Freshly Grated Onion
• 1 Tablespoon Dried Dill Weed (OR Crushed/dried Rosemary, OR Dried Thyme)
• 1/4 cups Very Warm (120 Degrees F) Water
• 2 Tablespoons Unsalted Butter, Softened
• 1 cup Cottage Cheese, At Room Temperature
• 1 whole Egg, Lightly Beaten
• 1 cup 100% White Whole Wheat (like King Arthur)
• _____
• FOR THE TOPPING:
• 1 Tablespoon Unsalted Butter, melted
• 1 pinch Kosher Salt (a Hefty Pinch!)

1. 1. In a large mixing bowl, mix together yeast, 1/4 cup all-purpose flour, baking soda, sugar, salt, grated onion, and dill weed. Combine warm water and butter, then add to yeast mixture. Beat 2 minutes at medium speed, scraping bowl occasionally.
2. 2. Add lukewarm cottage cheese, beaten egg and 1/2 cup of the all-purpose flour. Beat at high speed for 2 minutes. Beat in remaining all-purpose flour (1/2 cup) and the white whole wheat flour until well incorporated. Batter will be stiff.
3. 3. Cover with plastic wrap and a clean kitchen towel. Let rise until doubled in bulk, about 1-1 1/2 hours.
4. 4. Stir down batter and transfer to a well-greased 2-quart round casserole dish. Cover with plastic wrap that has been sprayed with cooking spray. Let rise until doubled in bulk, about 1 hour.
5. 5. Brush melted butter on the batter, and sprinkle with a generous pinch of kosher salt.
6. 6. Bake in a preheated 350-degree oven for 35 to 40 minutes.
7. 7. Remove from oven to a wire rack. Cool bread completely in the casserole dish before removing to slice.

active dry yeast, flour, ubc, sugar, kosher salt, freshly grated onion, rosemary, ubc, unsalted butter, cottage cheese, egg, arthur, unsalted butter, kosher salt

Taken from tastykitchen.com/recipes/breads/herb-batter-bread/ (may not work)